YOUR SOLIN GENERATED RECIPE
Crispy Baked Buffalo Cauliflower Wings
Savor these bold and flavorful crispy baked buffalo cauliflower wings that deliver a satisfying crunch and tangy kick. Coated in a protein-boosting chickpea flour batter and paired with a creamy, spicy Greek yogurt dip enhanced with firm tofu, this dish offers a dynamic blend of textures and a perfect balance of heat and creaminess.
INGREDIENTS
3 cups cauliflower florets (approx 300g)
1/2 cup chickpea flour (approx 60g)
1/2 cup unsweetened almond milk (approx 120g)
1 tsp baking powder
3 tbsp hot sauce
120g firm tofu
1/3 cup nonfat Greek yogurt
1 tsp garlic powder
1 tsp onion powder
Salt & Pepper to taste
2 sprays olive oil
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray with olive oil.
Cut the cauliflower into bite-sized florets and set aside.
In a bowl, whisk together the chickpea flour, unsweetened almond milk, baking powder, garlic powder, onion powder, salt, and pepper until you have a smooth batter.
Dip the cauliflower florets into the batter, ensuring each piece is well coated. Allow any excess to drip off.
Place the coated cauliflower florets on the prepared baking sheet, arranging them evenly. Lightly spray the tops with olive oil.
Bake the cauliflower for 20 minutes until the batter is set and the edges begin to crisp.
While the cauliflower is baking, prepare the buffalo sauce by mixing 3 tablespoons of hot sauce with a dash of salt and pepper. In a separate bowl, combine the nonfat Greek yogurt with crumbled firm tofu (mashed lightly) to create a protein-packed, creamy dip.
After 20 minutes, remove the cauliflower from the oven and toss gently in the buffalo sauce until each piece is evenly coated.
Return the sauced cauliflower to the baking sheet and bake for an additional 10-12 minutes to enhance crispiness.
Serve the crispy baked buffalo cauliflower wings hot with the tofu Greek yogurt dip on the side and enjoy.